Directions

In a large bowl, stir together flour, ground ginger, baking soda, and a pinch of salt. Set aside.

In a small pan over medium-low heat, melt butter. Remove from heat and stir in molasses, brown sugar, and fresh ginger. Let cool.

Add egg to cooled molasses mixture and stir to combine. Slowly stir into reserved dry ingredients, then stir in apricots and crystallized ginger. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees F. Meanwhile, place turbinado sugar in a shallow bowl. Shape dough into half-inch balls, then roll in turbinado sugar. Place cookies on two parchment-lined baking sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes. Transfer to a wire rack to cool.